How do we feed a planet of 9 billion without destroying the environment?
We’ve had nouvelle cuisine, molecular gastronomy, farm to table… What’s next?
On a planet faced with growing environmental challenges, the next progressive gastronomic cuisine will need to be science-based, technological, global, and creative and must point the way towards a food system that can scale to feed 9 billion people without destroying the environment.
The Sustainable Gastronomy dinners bring together leading chefs and producers, food writers and researchers, for a fascinating evening of science, technology and gastronomy.
The menu was a collaboration between Ted Nordhaus, the founder of the Breakthrough Institute and a leading global thinker on food, energy, and the environment and Alex Tishman, executive chef at Big City Chefs.
The Future of Food
Learn more about a sustainable future for food and farming through "The Future of Food", a Breakthrough Institute research series examining global food consumption, agriculture, and technological innovation.